Prep 5 mins
Cook 2 hrs 45 mins
This recipe smells great baking and is great toasted with butter or cheese. Kids love it! Makes 1.5 lb. loaf. Cook time listed includes dough prep and rise time.
- 236.59 ml water, warm or room temp
- 59.14 ml light olive oil
- 709.77 ml bread flour
- 14.79 ml sugar
- 4.92 ml salt
- 2.46-4.92 ml garlic powder
- 7.39-14.79 ml minced dried onion
- 4.92 ml dried basil
- 59.14 ml shredded mozzarella cheese
- 78.07 ml grated parmesan cheese
- 59.14 ml pepperoni slice, chopped
- 9.85 ml bread machine yeast
- Place the ingredients in the bread machine pan in the order listed or as recommended by your machine's manufacturer.
- You can adjust the garlic and onion to your preference.
- Don't let the salt touch the yeast.
- At this point you can either select White Bread and press Start to complete in the bread machine, or use the dough setting and finish in the oven.
- I prefer the oven method as it seems to result in a higher loaf with better texture.
- Directions for oven method: Select dough cycle and press start.
- When complete, turn the dough out onto a floured surface and punch down.
- Flatten out into a rectangle, patting to get out bubbles.
- Roll tightly into a log, turn seam side down, and tuck the ends under.
- Place into a loaf pan that has been lightly greased with olive oil, loosely cover with plastic wrap sprayed with nonstick spray, and let rise in a warm place for 45 minutes or until doubled.
- Bake in a preheated 350 degree oven for 30 minutes or until done (if the bottom of the loaf sounds hollow when tapped, it's done).
- Immediately remove from loaf pan and cool on a wire rack at least 10-15 minutes before slicing.
Great bread for a baked grillled cheese sandwich. I did wait until the beap to add pepperoni chips and the cheese. Worked great to bake in the oven.
First of all this was worth making for the smell alone! Our house smelled SO WONDERFUL as this "did its thing" in the bread machine. I made a few changes due to ingredient lapses in my pantry. I used onion powder instead of minced onion and sharp cheddar instead of mozzarella. Also used a spice blend called "Italian Seasoning" from McCormick! Just wanted to point out that the pepperoni kind of disintegrates during the mixing process so if your kids (or you) are looking fwd to big pieces of pepperoni, you may be disappointed. The flavor is definitely spot on! Made myself a lovely grilled cheese with this bread for lunch (along with a bowl of tomato soup)! Thanks for the great recipe!!!
Needed to add a little more garlic and pepperoni, but the kids love it!